Korean BBQ Sticky Rib Bowls

Dairy Free

Servings: 4

2kg beef ribs

1 cup beef stock

1/2 cup water

1 tbsp crushed garlic

1/2 cup soy sauce

1/2 cup brown sugar

2 tbsp sesame oil

2 tbsp rice wine vinegar

1/2 cup smokey bbq sauce

3 spring onions

1 tsp cornflour

Ingredients:

  1. Mix stock, water, garlic, soy sauce, brown sugar, sesame oil, rice wine vinegar and bbq sauce in a slow cooker and add the ribs in so that they’re all just about covered.

  2. Cook on low for 7.5 hours

  3. Once cooked allow to cool slightly, then remove ribs. Optionally I like to remove the meat from the bones and break it up slightly.

  4. Strain all that yummy sauce from the slow cooker in to a pan and get the heat cranking!

  5. Mix 1 tsp of cornflour with 1 tbsp water to create a slurry then add in to the sauce and mix well. Simmer your sauce for about 15 minutes until you see it thicken (make sure your stirring we don’t want it to burn). Now leave the sauce to cool so that the fat hardens and you can easily scrape it off

  6. Once you have scraped the fat off reheat the sauce in the pan and add in the meat.

  7. Once it’s nice and hot add in chopped spring onions.

  8. I like to serve this with rice, cucumber and marinated eggs!

Instructions: